Armenians are carnivores by tradition. However, we respect one’s decision to avoid meat or animal by-products. Because many of our Armenian recipes use a chicken…
Date Archives July 2009
Tourshi (Tourshou)- Armenian Pickled Vegetables
When our daughter was in college in Tampa, we often made the tedious 4-hour drive to visit. It was always worth it to spend even…
Enjoy eggplant! (I can’t)
Eggplant (aubergine) is to the Armenian diet what tomato is to Italian: So common it’s practically invisible. We add eggplant to almost any dish. We…
Lamb and eggs: An Armenian breakfast
I like hash for both of the obvious reasons: Salt and fat. Any professional cook will tell you they’re the secret ingredients that keep the…
Apricot: The Armenian Plum (and Stuffed Fresh Apricots recipe)
From its deep golden-orange color and velvety skin to its sweet nectar, the apricot (Prunus armeniaca) is the most cherished fruit of Armenia. Its peak…
Pomegranate Martini
Pomegranate Martini Is there such a thing as BUI: Blogging Under the Influence? If so, I plead guilty with an explanation. In fairness to you,…
Everybody loves Armenian food — especially in Uruguay!
Our great friend and loyal follower, David Blasco, has been gracious enough to promote TheArmenianKitchen.com on his motorcycle enthusiasts’ Web site, RoyalEnfields.com. One such recent…
Armenian Cucumbers: a 3,000 year-old favorite and a recipe for Chilled Yogurt-Cucumber Soup (Jajik)
Armenian cucumber Now that summer is here, it’s time to turn off the oven and think about cool, refreshing foods. When I think of summer,…
Yogurt: It’s good all over
My husband’s uncle John Bichakjian, a firm believer in healthy eating, presented Doug’s mother with a cookbook called The Complete Book of Yogurt, by Shaun…
Keeping things cool with Tahn
It might not be hot where you are, but — believe me — Florida is HOT, a good portion of the year. So, we try…